Summary

Ingredients

• 1.2 kg pork, (roast pork ham)
• 0.5 ½ bunch soup greens
• 1 onion (s)
• 350 ml vegetable stock

For the marinade:

• 125 ml oil
• 2 tablespoon vinegar
• 3 tablespoon Dijon mustard
• 2 tablespoon honey
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon rosemary
• salt and pepper
• Fat, for frying

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Instructions

1. Cut the onion and soup greens into small pieces. Mix the ingredients for the marinade. Wash the meat, pat dry, fry all over in a pan with hot fat. Afterwards, brush with the marinade and add some of the marinade to the pan. Briefly toast the onion and soup greens in the hot frying fat. Then deglaze with the vegetable stock.
2. Put the vegetables and the liquid in the crockpot, place the piece of meat on it, brush again with the marinade and close the lid. Braise for 1 1/2 hours on HIGH, then 4 hours on LOW, and finally another 1 hour on HIGH.
3. We turned the roast twice during the braising time and brushed it over vigorously with the marinade. Almost all of the marinade had ended up in the casserole by the end of cooking.
4. When the braising time is over, wrap the roast in aluminum foil and let it rest. During this time, puree the vegetables in the liquid, add the rest of the marinade to taste and season with salt and pepper. Usually the sauce is creamy enough as it is.
5. This fits e.g., Pea and carrot vegetables and spaetzle.